Best 11 Warm New Potatoes Cherry Tomatoes And Green Beans With Fresh Basil Recipes

VEGAN GREEN BEAN, TOMATO, AND BASIL SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a jelly roll pan with aluminum foil.
• Toss potatoes with 1 tablespoon olive oil in a medium bowl. Pour into the prepared pan.
• Roast in the preheated oven until tender, about 30 minutes.
• Toss cherry tomatoes, green beans, garlic, basil, and sea salt with 2 tablespoons olive oil.
• Remove potatoes from the oven, push them to one side of the pan, and add the tomato and green bean mixture. Roast until tomatoes start to wilt, 15 to 20 minutes more.
• Remove from the oven and pour into a serving dish. Stir in garbanzo beans, add 2 teaspoons olive oil, and season with salt and pepper.

POTATO, GREEN BEAN, AND CHERRY TOMATO SALAD

Steps:

• Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to medium bowl. Refresh under cold running water. Drain well.
• Cook potatoes in pot of boiling salted water until just tender, about 8 minutes. Drain. Transfer to large bowl. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently.
• Add green beans, tomatoes, and parsley to potatoes. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil, and capers in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad and toss to combine. (Can be made 2 hours ahead. Let stand at room temperature.)

ROASTED POTATOES, CHERRY TOMATOES, AND GREEN BEANS

Steps:

• Preheat oven to 400^.
• Spray a jellyroll pan with non-stick cooking spray.
• Toss potatoes in a zip-top bag with 2 T. olive oil.
• Scatter on pan and sprinkle with salt and pepper.
• Roast until tender, approximately 50 minutes, turning occasionally.
• In the meantime, cook the green beans in a large saucepan of boiling salted water for 3 minutes.
• Drain beans and pat dry.
• Place beans, tomatoes, and garlic in another zip-top bag.
• Add 2 T. olive oil and shake to mix.
• When potatoes are tender, add the bean mixture and roast another 8 minutes.

GREEN BEANS WITH TOMATOES & BASIL

Steps:

• Place green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet saute shallot in butter until tender. Add the garlic, sugar, lemon juice, salt, parsley and pepper; cook 2 minutes longer. Stir in beans and tomatoes; heat through. Sprinkle with basil.

WARM NEW POTATOES, CHERRY TOMATOES AND GREEN BEANS WITH FRESH BASIL

Steps:

• Preheat oven to 400 degrees. Spray rimmed baking sheet with nonstick spray. Toss potatoes and 2 tablespoons oil in large bowl. Scatter on prepared sheet; sprinkle with salt and pepper. Roast until tender, stirring occasionally, about 50 minutes. Maintain oven temperature. Meanwhile, cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain beans; pat dry. Place beans, tomatoes, and garlic in large bowl. Add 2 tablespoons oil; sprinkle with salt and pepper and toss. Add to potatoes on sheet. Roast until tomatoes begin to break down, about 8 minutes. Sprinkle with basil; mix in 1 tablespoon oil, if desired. Mound warm vegetables in large shallow bowl.

GREEN BEANS WITH CHERRY TOMATOES

Steps:

• Cook beans in water, until tender.
• In a fry, melt butter and add garlic salt, sugar, basil, salt and pepper.
• Swish cherry tomato halves around until barely soft and heated, but not squishy.
• Add the drained beans and mix well.
• (TO SAVE TIME, you can use drained canned green beans instead of fresh green beans and canned stewed tomatoes instead of fresh cherry tomatoes. Just add the canned vegetables to the butter/basil mixture and heat through. I do this frequently and it works o).

GREEN BEANS WITH CHERRY TOMATOES

Steps:

• Place beans and water in a saucepan; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until crisp-tender. , Meanwhile, melt butter in a skillet; stir in the sugar, basil, garlic salt, salt and pepper. Add tomatoes; saute until tender. Drain beans; top with tomato mixture. Garnish with basil.

GREEN BEAN-CHERRY TOMATO SALAD

Steps:

• In a 6-qt. stockpot, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Transfer beans to a large bowl. Add tomatoes and onion; toss to combine. In a small bowl, whisk vinegar, sugar, oregano, salt, garlic powder and pepper. Gradually whisk in oil until blended. Pour over bean mixture; toss to coat.

GREEN BEANS WITH CHERRY TOMATOES

Steps:

• Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
• Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

WARM NEW POTATOES, CHERRY TOMATOES, AND GREEN BEANS WITH FRESH BASIL

Steps:

• Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray. Toss potatoes and 2 Tbsp. oil in large bowl. Scatter on prepared sheet; sprinkle with salt and pepper. Roast until tender, stirring occasionally, about 50 minutes. Maintain oven temperature. Meanwhile, cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain beans; pat dry. Place beans, tomatoes, and garlic in large bowl. Add 2 Tbsp. oil; sprinkle with salt and pepper and toss. Add to potatoes on sheet. Roast until tomatoes begin to break down, about 8 minutes. Sprinkle with basil; mix in 1 Tbsp oil, if desired. Mound warm vegetables in large shallow bowl.

SAUTEED GREEN BEANS AND CHERRY TOMATOES

Steps:

• Heat 1 teaspoon oil in a large skillet over medium-high heat.
• Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender.
• Push the beans to the side; add the remaining 1 teaspoon oil and garlic and cook until fragrant, about 30 seconds.
• Add tomatoes, stir everything together and cook until the tomatoes begin to break down, 2 to 3 minutes.
• Remove from heat; stir in vinegar, salt and pepper.